Bright, creamy, and a summer essential, this slaw is built to impress. Carte Blanche Chardonnay brings elegant richness to the creamy dressing while its citrus-driven acidity keeps each bite crisp and refreshing. This is no ordinary slaw—it’s Will’s signature take, designed to stand proudly on its own or serve as the perfect sidekick to smoky grilled mains. Pair it with our Cajun Beer Can Chicken for the full backyard feast experience. View the chicken recipe →
Slaw
1 small green cabbage, finely shredded
1 small red cabbage, finely shredded
1 large carrot, peeled and grated
Dressing
3 Cups mayo
1 ½ Cup heavy cream
¾ Cup sugar
1 small onion minced
6 cloves minced garlic
½ Cup cider vinegar
3 Tbsp lemon juice
1 ½ tsp cayenne
1 ½ tsp black pepper
1 Tbsp caraway seed toasted
1 Tbsp celery seed toasted
½ Cup water
For Dressing – Toast celery seed and caraway seed together in small pan till they become aromatic. Place toasted seeds in a large blender or Robo Coupe, add all remaining ingredients and blend till smooth. Recipe yields approximately 4 quarts of dressing. You can refrigerate left over dressing for up to 1 week.
In a large bowl combine the shredded cabbage and carrots. Toss with dressing and serve.
